This uncooked soup isn't for the timid — raw garlic, ginger, and shallot impart strong flavors. Unless you can get freshly made vegetable juice from your local juice bar, you will need an electric juicer to make the tomato or carrot juice.
Active time: 1 hr Start to finish: 2 hr
Recipe information
Yield
Makes 4 servings
Ingredients
2 cups fresh tomato and/or carrot juice (from about 1 lb vegetables)
2 cups chopped spinach leaves
2 tablespoons chopped escarole leaves (optional)
1/2 medium California avocado, pitted and peeled
1/2 cup olive oil
1/3 cup packed fresh cilantro
1/4 cup Nama Shoyu* (unpasteurized soy sauce) or 1 1/2 teaspoons sea salt (preferably Celtic)
1/4 cup finely chopped shallot
2 tablespoons chopped scallion
2 tablespoons minced garlic
2 tablespoons dry white wine
1 tablespoon fresh lime juice
1 tablespoon chopped fresh mint
1 teaspoon minced fresh jalapeño, including seeds
1 teaspoon minced peeled fresh ginger
Garnish: 1 small portabella mushroom cap, halved and thinly sliced
Preparation
Step 1
Purée vegetable juice, spinach, and escarole (if using) in a blender until smooth. Add remaining ingredients and pulse to combine, leaving some texture.
Step 2
Chill soup, covered, until cold, about 1 hour.
